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I’ve somewhat discussed the idea of trucks coming into business during the fall season, right after the busy summer has ended and gliding into the hard, hard winter months. How some of them make the decision is a mystery to me; how they actually survive to the warm weather is spectacular (we do make ‘em hardy in Minnesota don’t we?). So it’s interesting to see if and when anything happens during this season, to both the old and new guys, and any evolution that may happen as the snow falls and melts as it does.

Coming into the fall of 2013, Asian Invasianhas easily survived the harsh winter with high popularity. Before year’s end, their bulgogi taco had already earned a spot in Citypage’s Top 100 Foods of 2013. Whether this is a result of, or one of the main factors in, their late-season survival I am not sure, but it certainly is something to say isn’t it?

As the name suggests, Invasian deals in all items Asian-themed, mainly the more “well known” (or cliché) dishes from the big mainland countries. Dining options vary from rice bowls of Chinese Sesameor Lemongrass Chicken, Indian Pork Curry, and Chicken Fried Rice to Korean Bulgogi(short ribs) wrapped in Tacos. Vietnamese Pulled Pork Bahn Mialso makes its appearance, alongside with those iconic fried Egg Rolls and Wantons. My particular travel also saw a couple Hot Dog based “specials;” whether they often offer asian-flavored wieners is as yet unsure, but it’s a consideration.

In reality I have yet to finish my travels to this particular mobile operation, as the main object of my desire had been unknowingly snatched away from me after ordering. That said I figure I have enough of an idea of them so far, and I will surely update if needed once I wrap my fingers around that beefy goodness.

Food:8.5

My pursuit to get the Bulgogi Tacos was put to a quick halt as I later found out (a while after the order got accepted) that they had run out, so I grabbed the Bahn Miinstead. Similarly, they had run out of Pork Katsu Curry, but had a Chickenversion to try instead.

Both items had noted ups and downs in my view. The curry itself was nicely flavored, and the meat and veggies cooked well, not quite amazing but better than one made with generic curry powder. Though then again I’ve always found that this particular style of yellow-spiced-curry is hard to identify high quality versions… sort of like root beer. Either way, I liked it. What I didn’t like was the giant mound of rice beneath it… or perhaps just the notable lack of curry that went on top of it. I understand potential cultural relevancies behind it, the habit of having a lot of rice to just chew on plain next to the meal, but we’re not in India or Japan. I want to be able to actually mix the sauce into all the rice without its flavors practically disappearing under the starch mass. And I’m pretty sure I’m not the only local who wants to taste the already subdued flavors.

There’s not much I can say about the Bahn Mi. They used a different bread than they should have, but they got a flat crunch on the outside which was nice (no inside crunch, but I don’t mind it sopping up stuff so long as there’s texture somewhere). The pork itself, though cooked well at least, was somewhat boring… it just reminded me of another pulled pork sandwich but without any sauce. I really wish they had a sauce. Or a different kind of pork, like something grilled and glazed or a pate, like is pretty proper. I guess the pickles were nicely acidic and tart, but that’s about it… still wondering if the jalapenos were cut a bit too big in mine. It’s part of the experience but I feel like I’ve had them thinner in other bahn mi’s.

I will say though… they’re really good at frying things. Don’t think this is me being passive-aggressive and snotty, I’m serious. The Sweet Potato Frieswhich automatically came with the sandwich had that perfectly thin layer of crispness on the outside with a tenderly soft inside; not the easiest thing to do (I doubt it’d last long, but no sweet potato fry ever does). And the chicken in the curry (also used in their Sesame), which was also deep fried, had that really nice tempura-ish crust, which stood up very well through the sauce, without overcooking the bird. Could tell it was an actual scratch-made batter too, not the generic thick sweet-and-sour batter used in almost every Chinese buffet or to-go restaurant. Either way, I was excited to eat it; and something about the texture reminded me of pork cracklings.

That said, one can expect that the wontonsand egg rollsare to be cooked well; I’m also giving them the benefit of the doubt with the Bulgogi and the Pork Katsu (sounds like they’re deep-fried meatballs) that I was not able to sample at this time. So I’m giving them a little higher score than I normally would have. Hopefully I’ll be able to try the Tacos soon to properly update the blog with.

Holdability:7.5

So far, every item seen has been giving in some form of “bowl” (to-go aluminum version) or basket of plastic or regular composure. Everything requires two handedness, many require a fork, fried “apps” have a dipping sauce one needs to take into consideration (non-covered), and even potentially high-mobile sandwich is grounded by a side of fries. The Tacos and Hot Dog Specials are probably the only truly mobile options, with the latter possibly only needing one-handedness depending on how much topping it’s given (though I’m sure it’s served in a basket, one can just readjust on their own).

Price:7.5

Basically the same pricing structure as the recently-visited Butcher Salt, with all main items at $8 and smaller onesat $5, but I feel the quality for cost is very divergent among them. As for the cheaper things, the Hot Dog Specials (at $5) may be a good deal, though that also depends on the dog used and how much they’re garnished. On Fried, I’m a touch uneasy; the Pork Wonton/Fried Dumpling yield a good option, but one only gets two okay-sized Egg Rolls (they look tasty, but not much there; at least with Vellee they gave 5 finger sized ones, it seems more bountiful), and Cream Cheese Wontons are always just that.

As I mentioned previously, with the bulk of the rice dishes being quite obviously the, well, rice, it’s difficult to contemplate the price justification. Though the Sesame seemed quite loaded in comparison, and the Pork Katsu meatballs do seem like they could lift the dish nicely; if only they hadn’t run out. The Bahn Mi is, as one can see, quite small compared to other Bahn Mi’s, and should probably be served for a couple dollars less, though they use the automatic inclusion of Sweet Potato fries to justify. Bulgogi is quite likely to be the one item that stands at the peak of price quality though.

Of course this little session of me whining over whether prices are worth it should be taken in a sense of minute quantities, one dish vs the next, and not in too major a fashion (maybe next to other trucks though). Obviously these prices are still much better than lots of restaurants.

Speed:8.5

It’s pretty hard to judge this properly, as though my Curry came out rather quickly (a couple minutes, and there were other tickets in the window), I actually had to wait at least 5 or more minutes before the guy leaned out the window to inform me that they were out of my Bulgogi Taco order. After that, though, I don’t believe I had to wait too long for the Bahn Mi. Others around me weren’t waiting more than a couple minutes between orders, ish. Certain items come out faster than others. Overall not too bad seemingly.

The TOE:8.5

There’s a great “theme” to this place. It’s a great idea, has a fun decoration and logo and feel to it, and there’s been something about it during the chase that really made me quite excited at the prospect of finally getting to it. However, I will say that in hindsight, the fact that many of their items are based on the most cliché Asian items sort of takes a decent chunk of the experience away for me. Now they’re good versions of each, I will definitely give them that (it’s one of my big highlights), so props in not sticking to the crappy take-out recipes or whatever they all get for that. But it’d be nice to have seen either some more in depth, non-everyday regional Asian dishes, or Twist their applications some more (like putting the bulgogi in tacos and the curry-topped hot dogs). Overall, Strong showing in “ambiance,” pretty good in Technique (with some noted exceptions), lacking in creativity/interest.

Service:-2

Alright, so… they ran out of things a lot. Which sounds douchey to use for a deduction, and normally I wouldn’t; shit happens, sometimes things run out, even bacon (-gasp-). But these guys ran out of quite a few things on their menu, pretty vital and simple things too: Chicken Fried Rice, Pork for Curry, possibly a wonton, and worst of all the Bulgogi Taco, their mainstay item. Thing is, by the time I got there they hadn’t been on the street that long, good chance of only an hour’s worth of service. I doubt they had that much traffic, there was one moment of a little crowd when I got there but that’s it, since it was pretty gray and chilly out. There’s not much reason I can find for the lack of, besides highly insignificant prep.

Though, in itself that’s not too bad at all, I’m not really upset or feel too lacking for that in itself; though it does make a point that they probably shouldn’t have that many items on the menu, if they prep so little of some that they run out easy. What gets it for me is the fact that I wasn’t informed of the bulgogi loss until 5-10 minutes after ordering and waiting for my food. Not to mention the fact that not once did they offer to comp the meal, add an order of free wontons, or anything of that matter, which most establishments do (or should do) after such annoying circumstances come up. Either way it’s something to think about.

Tally:38.5/50

Final Thoughts

I find there are a couple needs this could place could satisfy, one just needs to choose carefully for each. For the basic Street Food delighter on-the-go, Bulgogi Tacosare the way to go, than and possibly a Curry Hot Dog(or other fun hot dog specials). These can also be used to satisfy “snack stops” for Truck samplings or when one just needs the small stuff; I would also lead towards the Fried Pork Wontons/Dumplings(the Cream Cheese ones are good I’m sure, but they can only get so exciting in my opinion).

As for those in the mood for a sit-down, something to take back to the office, or just needing a replacement for skyway Chinese food, the Sesame Chickenand Pork Katsu Curry are your destination. Maybe see if you can get more sauce though…

Being in Downtown for a Food Truck that wasn’t there, I couldn’t help but notice She Royal’snew paintjob, and couldn’t think of a better moment to finally re-visit for their (partial) review. No doubt due in part to their sister truck’s, Brava, recent street movements; well that and the heavy need for them to get some actual customers. It’s certainly a visual improvement over the simple, stark white “catering/deli truck” feel. Maybe what one could expect from a Food Truck idea based off of a coffee company… though they don’t sell their coffee from it (weird right?).

Another effect of the recent change, which I’m not sure if it’s permanent, testing, or just temporary, is the Menu reduction of 6-8 items, none of which really had much to do with eachother (well maybe a couple), down to 3. I’m personally hoping they stick to this, only going up to one or two other items; it makes more business sense (especially if customer base is low) and focuses the style a bit more (not much, but a bit).

As of now, items are a Chicken Curry, which I highly expect to be very similar to if not the same as Brava’s; the Gyro; and their Veggie Sampler, which I am VERY happy they kept (it was the one item that actually intrigued me out of their original list of 8. Well, that and the Samosa for a quick snack option). Previous items, if they ever do bring them back, have been samosas, a burger, satay, I think a taco or quesadilla, falafel maybe… they aren’t dishes I’ve wanted to think about too much.

Of these 3, the only one I would suggest is the one I tried and have been waiting a couple years to get back to: the Veggie Sampler. Brava’s and their curried chicken doesn’t impress me too much, and if one wants a quality Gyro (that they know is better than others) it comes from a place that specializes.

That said, I really enjoyed the Sampler; two different kinds of curried/Middle-eastern stewed lentils and some cooked carrots n beans with (saffron?) rice and pita (which I think was griddled slightly at one point, had a nice crunch). I love lunches like this, after piling as much of the delicious veggies on the pita, the best thing in the world is just mixing all these different spiced stews together with the rice to make a rich, filling meal. And it is filling, so in that sense it’s quite worth the $8 cost.

On that note, though, I sadly wouldn’t even suggest eating this. If you want a Lunch dish like this in Downtown Minneapolis, go to the Gavidae Common Food Court a couple blocks down to Kabob. You can get a “lunch platter” piled with almost any of their own Indian veggie stews, a couple different rices (mixed with all the good stuff), maybe hot sauces, and if you’re lucky a little cold dessert, all for $5 plus change. This is where I first had this style of lunch and why I love eating like it. It may not be the best quality restaurant Indian food, but for a Food Court it’s damn good, and amazing for the price, the best deal in the Skyway I swear.

Well, all that said, here’s my “Quick Score” system for Royal.

Food: 6.5ish – Veggie was tasty, but dragged down from what I expect an average or lower quality in other dishes.

Holdability: 6.5 – depends on the item usually, but as it is now 2 of the 3 items really need sitting down to enjoy.

Price: 6 – all $8 right now (the bigger menu was a bit more various), and I really wonder if all of them is worth it

Speed: 8.5 – Pretty fast, I think all of the 3 are ready to go (maybe not the Curry), the bigger menu varies, but even so they didn’t shovel it out too quickly

Toe: 4 – well there was a reason it took me so long to actually visit… the color scheme increases visual aspect and the smaller menu helps focus it, but still… I don’t see why they kept a gyro of all things.

That’s about it I guess. I’ll try and keep my eye on them, see how the menu decisions come along. Until then though, Good Luck and Good Eating to you all.

With a name indicative of known restaurant ties, Brava on Wheels has stated to only be a possible offshoot of She Royal. That’s about as much as we currently know about this big Black and Gold beauty, as the seeming delay in twitter, facebook, or any other website has left an information on them a mystery. Guess all we have now is their food and a name and design reminiscent of a Glee offshoot.

Dishes and flavors seem to be Thai based, at least for now. These take the form of a couple sandwiches, rice bowls, a wrap and salad, each basically topped with some protein (Chicken most of the Time, but also offering one Fish and Lamb dish) and a Red Curry Sauce (they try making the distinction of a different “Brava” sauce in the sandwiches, but really it’s the same).

Food:6.5

As mentioned in previous posts, I’ve required dual visits to really get a sense of these guys, grabbing myself the Lamb Sandwich and Chicken Curry Bowl in subsequent attempts. What I found was two particularly different experiences in which to report on.

The bun on the lamb wasn’t toasted, but it wasn’t unpleasant, in fact I really liked the ciabatta they used; soft and easy to bite through. I wish I could say this was the norm, but for some weird reason I kept seeing them handing out sandwiches with what looked like pretzel buns on my second visit. I know it wasn’t for something specific… both sandwiches on the menu said ciabatta, which is what I saw both fillings in too. It could be some unwritten possibility for people who had… some sort of eating requirement? Either that or they decided to just use something else for every other sandwich.

Speaking of second-visit sammich differences, I’m glad to say they no longer served that bland, crappy coleslaw (sadly homemade); though the change to cheap, mass-produced ripple chips wasn’t too much of an improvement.

The Lamb itself was pretty tasty along with the mild brava sauce, the cheese was done decently, and the fried onions were nice. I very much enjoyed the whole experience of it (sans coleslaw). Ironically, though, while the sauce did a decent job acting as a base there, its use in the actual Curry dish was highly disappointing; though it wasn’t the only thing.

Can’t argue that they give you a lot, it certainly is impressive. It’s just too bad that girth mainly comes from the rice and vegetables. It looks like a decent amount of sauce at first, though one quickly discovers it’s not nearly enough for all the rice beneath it (like Cajun’s beans and rice).The squash and vegetable are decent on their own, with a nicely firm texture, but not too much flavor overall. And finally, the grilled chicken was dry and overcooked, even with the sauce around it.

Though I can’t say this myself, I also hear that the spiciness level of the “extra hot” option isn’t too impressive either. Oh, and am I the only one who’s starting to get a bit bored with all the places making Hibiscus Punch or Lemonade or whatever? I know it’s good, but at this point… oh well, at least these guys have Glass Coke and Fanta!

Holdability:8

Depends on the item, but overall it’s mainly just a two-handed requirement. The rice bowl is of course a bowl, but an easy one to walk and eat out of. I definitely want to make note of the Lamb Sandwich; at first glance, one can’t help but think sitting down is required… but it doesn’t. Amazingly, I found I could eat this with one hand (basket in the other) while walking with only minimal pieces of meat falling out, my teeth cutting through the bread and meat easily. You know if they just wrapped this in foil and served as-is it’s be a pretty good Street item.

Something odd, the Chicken Curry Wrap is a naturally great Walk-aroundalternative to a rice bowl, usually using chickpeas to replace the starch. But for some reason though on every order, after wrapping it tight in foil, they then proceed to move to a paper bag… sort of defeating the whole purpose.

Price:8

Well, not much to say, price is same as the score at $8 for every item. Though quality can’t always be said, they definitely give you a lot for the price.

Speed:7

Seems to be dependent on rhythm and what time one gets in. Sometimes it can be average or a bit faster, other times it can be pretty darn slow, either when waiting behind multiple tickets or alone (read about someone who had 10 minutes for a single order of Curry).

The TOE:5

This really sucks, the name and design becken you in nicely, ya start getting the feeling this is potentially something fun, and then… yeah. At the very least, the menu DOES have a common point between items, that thai curry thing, but then one reads all the menu items and just gets… well, not bored. But it all just has this feeling of the generic, the unexciting, I can’t think of anything that jumps out and just says “HEY! Get me! This is why you should be coming here every week!” I know one item is good, but there’s none of that “special” feeling, that little “extra” something that all the good places have. Maybe they just need time, need to get a few more curries and work on improving the food outside of something one would find in a regular Thai-based café.

Tally:34.5/50

Final Thoughts

Mainly good for when one wants a decent amount of lunch for $8. As for what to get, if they actually do decide to visit (I mainly say wait it out and hope they improve in a couple months), the Lamb Sandwich has proven a notable high point in the list. Though I wouldn’t suggest any of the chicken dishes, if one is looking to get that Thai/Curry experience from a Food Truck, the Chicken Curry Wrap looks to be a fun little version (very much like what Indian is doing). And hey, the chicken might not always be overcooked.

When not requiring portability… I find myself still curious about the Tilapia Curry Bowl. It could be interesting, but considering certain other missteps, I’ve very dubious on whether or not it’s worth it. Though I guess that’s my overall thoughts of this place anyway.

“The joy of the wildly successful trend of mobile food trucks, is that it’s like having a totally different restaurant outside your door each day.” The very first thing written on Cave’s Menu page, it just so happens to be the exact thoughts that cross my mind whenever I think of them.

An “Afro-Italiano” fusion Truck, Cave offers a selection of both plated and handheld dishes, including Wraps and Steak Sandwiches. Their main offerings centre around Rice dishes, such as Curries, including a certain dish known as “Tibsie.” This dish basically consists of vegetables and (sometimes) meat sautéed and mixed together with rice and seasonings; served with homemade Flatbread. Lamb is the most popular item, and will at times be offered in Special daily items along with Goat.

They also serve a few breakfast items, though the only one seeming even slightly African is something called “Foule:” fava bean and vegetable puree, topped with garlic and served with French bread. On that same topic of “non-African” items, they also serve a regular Hamburger.

I don’t really quite understand why they claim to be an “Italian-fusion” either. The only things reminiscent being the fact that one has the option for pesto in wraps and sandwiches. Oh, plus the Chicken Salad has an “Italian dressing.” Salad flavours itself are really more on the Greek side of things.

Very tempted to say a few sandwiches are less African-inspired as well, but they do use French Bread, a part of their Culture developed from French invasions and travels into the Continent.

Food:6.5

I imagine the steak sandwich, wraps, and curry are all very flavorful and tasty within their own right. I, myself, grabbed the Beef Tibsie. Though only had the chance to enjoy half of it cuz it was a “Food Truck Sample Day” and I was getting full.

The ingredients were all nice separately, and the spiced tomato sauce had a little zing and richness to it. Overall the entire thing tasted like something your parents tried cooking up with leftover vegetables when you were a kid. It all felt random and somewhat muddled together, the only real appeal I found being that “Hmmm, I could probably reheat this easily at home.”

My favorite part, actually, was the slices of hot Flatbread they wrapped in foil and served alongside it. So soft, oily and flavorful, I could just eat those with butter and a spread all day; I wish they had given me more.

Holdability: 4.5

Rice and Breakfast dishes are all served in a giant styrofoam box with plastic utensils and the bread, which is what one is encouraged to use for scooping. Very awkward to eat with on the go, especially since the flatbread is still so hot to handle, one really needs to find a table or bench for full enjoyment.

They do have sandwiches and wraps, but served in a basket with chips, leading to more dependence on both hands (especially since Steak Sandwiches don’t have the best reputation for holding together easily).

Price: 6.5

Range of $6-$9, with all Main Rice dishes staying on that higher end, Lamb and Goat specials getting into the double digits.

Speed: 5

A noticeable wait to have them cook up any meats and vegetables, even when no one else is ordering.

The TOE: 5

I love and admire the idea of bringing an African Truck to the streets. However, the menu they chose is really not suitable to a Food Truck at all; any items that ARE suitable on it aren’t African OR Italian. When you visit, it doesn’t feel like you’re going to a Truck; more like a Restaurant that you have to stand outside for… I guess that explains their quote.

There are a lot of little things that I wish they would do to really change themselves into a better Beacon of their Culture. They could make smaller versions of the Tibsie and Curry (they do give you a lot), then shove them inside of a roll with toppings. All these regular sandwiches, wraps, and burgers need to go, replaced with ACTUAL Italian and African-styled fillings. Most of all, they need to make something with that PITA bread they make; it’s SO good, it should have a dish centered around itself. That’s not something I normally say; personally, I rarely even understand Truck dishes like tortillas-n-guac, pita chips-n-hummus. This, however, would work.

They have a great start with flavors and Tradition, but adjustments need to be made if Street Food is really where they want to go.

Tally: 27.5/50

Final Thoughts

Currently, Cave Café is mostly suited for those looking for a bigger sit-down lunch or something that they can reheat later for dinner. There are possibilities for those looking to walk around and eat, but the ones that seem really worth it and indicative of their “culinary focus” are limited.

Steak Sandwich and Lamb Gyro Wrap should be one’s main goals for the “Street Food” category. If one still wants to visit and buy a Main dish, I would stick to the Curries; always a good, flavorful option to get for lunch. Also, look on their Specials, little stickers or writings on the side of the Truck of options they might have that day. If you see any Goat or Lamb dishes, inquire; they’re always a good fun option to try if you haven’t had it yet.

For those still wanting to try Tibsie, Lamb is the only one that still intrigues me. Just know that this, along with any Lamb/Goat specials, are going to be in the low double digits of price. As such, not suited for those conscious of space in their wallet.

At some point during the 1800’s, the history-soaked baked good known as the Pastie arrived within the Minnesotan borders. For some reason or another (PLEASE don’t ask me the details, I don’t have a clue) it integrated itself into the food traditions much like the Polish, German, and other immigrant-brought foods. You should thank whatever God or Science you pray to that it did, and when you eat one, you shall understand why.

Potter’s Pasties, the geniuses that they are, celebrate this old British and Minnesotan food tradition by selling these homemade pasties to the masses. Beginning their bread-laden renaissance three years ago in St. Paul, they have skyrocketed themselves to one of the most recognizable and popular stands. So much so, in fact, they were able to buy another truckthis last year so that they could sell in St. Paul AND Minneapolis AT THE SAME TIME. I all but fainted the day I saw the new truck in my old Minneapolis stomping grounds.

Why are they so popular exactly? Well, let me inform you of what it is they’re selling. That being 5 different rich, comfort-bringing fillings, alongside whatever special pasties they decided to make. Slowly cooked with simple but strong, nostalgic flavors. These include the Traditional ground beef and potato, a Chicken Pot Pie, a Pulled Pork with Apples and Coriander (my favorite), and a Thai Vegetable made with red coconut curry (almost tied for my favorite).

[See the end of the Post for a FUN Lesson on Britain and Curry!]

Around the fillings is wrapped this bread-like PASTRY crust, handmade of course, and extensively tested by the chef for what I’m guessing was quite some time, because it is PERFECT. It is thick and firm, crispy on outside yet tender with some flakiness on the inside, some of it soaking up the juices without making the entire thing soggy. It has FLAVOR, that perfect savory pastry flavorthat works with the filling for a heavenly experience of handheld pie (god I think I just said something dirty…).

It’s difficult to think about what else to talk about for Potter’s, when you start thinking about the food there you just stop caring about any other detail. When it comes to what I believe truly qualifies a Food Truck to be a Food Truck, , Potters stands as a shining beacon. Go there, I promise you will not regret it at all.

Oh, did I mention you can orderpartially-cooked Pasties to take home and finish cooking yourself for dinner? Yeah, you can do that.

Food:9

The only reason which I do not place this at a perfect 10 is because every once in a good while, they have a slight problem with consistency. The filling isn’t as perfect as it always is. It is still good and great, but it is something that should be warned of and remarked on. Also, the desserts they offer aren’t exactly the best, though I have heard they’ve improved recently.

Other than that, buttery rich crust with the tastiest, homiest fillings; and they are FILLING. Those without large stomachs will often find this their meal for the day. If you’re thirsty, you can get a cup of hot or iced Vietnamese coffee, very tasty with the Beef.

Holdability:10

These were ORIGINALLY MADE just to be eaten with your hands, and though the stuffing is a stew of sorts, it does NOT fall out. One-handed perfection, there is no worry of mess at all. They are THE perfect street food, in every sense of the word.

Price:8.5

Usually around 9.50, with some lower, but worth it, COMPLETELY worth it.

Speed:10

You tell them what you want, give them money, and they hand it to you; that’s it! No waiting! It’s all precooked and held warm; which, normally, isn’t a good sign for food, but pasties were created for holding heat. Again, they’re the perfect street food.

The TOE:10

When you have a place like this, that focuses its efforts on a specific, unique kind of food, and does it WELL, while inside a vehicle with the British flag painted on it, you’ve got something special. In my first post, when I talked about what this rating is for, when I mentioned the “unknown factors,”this is what I was talking about. There is just something… “about” this place that makes you love it. Every single point of Food Truck glory is hit and hit hard, but it isn’t just that; the place stands out, and reminds you of home. That’s why I’m going to keep going back to eat, and keep eating what they serve. As far as I’m concerned they are the best Food Truckin Minnesota.

Service:+3

The truck is Open-Air, making it so easy to talk to the people behind it when you order. I’ve had some nice little conversations about food and trucks, not to mention pasties. Do you remember me mentioning their “daily special pasties” earlier? Those aren’t just what the chef wants; you can make your suggestions on what kind of Pastie you’d like to eat a day or two beforehand, and they will most likely make one to sell for that day. Now THAT is how you do Daily Specials.

Tally:50.5/50

Final Thoughts

Just go here, if you’re looking for food and Potter’s is on the street, visit and get something good; make sure to ask what their special is. It is perfect for the cool fall or early spring day, when you get that hot, soul-warming mixture with a nice cup of hot Vietnamese coffee.

For now, avoid the desserts; see if you can trick a friend or see someone else buy one. Then judge whether it would be good or not (again, I hear they’re improved now, but unsure).

[What follows is a little paragraph discussing British Curry. Ignore if you want, read on if it looks fun!]

Some of you may have reacted to an certain menu item saying “Wait, Thai Vegetable, that doesn’t sound British, are they just doing a little Asian twist here?” or something of the like. The answer is NO. Anybody that knows about English history and their cuisine can inform you that due to the old British Trade Controls taking center in India oh so many years back, in a sense ruling the country for quite some time, culinary habits and tastes immigrated, along with the people, between the two countries .

This resulted in a large sub-culture of Indian and Thai cooking within the English cities, and a new love for Curries and the like; this can be seen within the many Indian restaurants all around the country. Which is why, if you ever get the chance to head to London, one should try to stop at an Indian restaurant for Curry; it is always a fun and divine experience.

[So now you’re looking at me in a weird way because I ignored how the Pasty came here and yet somehow know so much about British Curry history… well I have a very selective memory okay!!? And curry tends to take top priority!]